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***Nov-Dec 2022 Dinner Group Winner***
Yield: 4 qts (8-10 servings)

2 quarts water
1(3-pound) whole chicken
1½ teaspoons plus 1 tablespoon salt, divided
8 dove breasts
1 pound venison roast, cut into 1-inch cubes
2 quail, dressed
1 white onion, peeled and cut in half
1 stalk celery
1 bay leaf
3/4 teaspoon red pepper, divided
1 1/2 pounds smoked sausage, cut into 1/2-inch slices
1/4 cup bacon drippings
1/2 cup all-purpose flour
1 cup chopped onion
1 cup chopped celery
1 cup chopped green bell pepper
2 teaspoons black pepper
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce
Hot cooked rice

Place the water in a large Dutch oven over medium-high heat. Add the chicken and 1 1/2 teaspoons of the salt. Bring to a boil, cover, and reduce the heat to low. Simmer 1 hour, or until the chicken is done. Remove the chicken from the stock.
Cover and refrigerate the stock. When the chicken is cool enough to handle, remove from the bones and chop into bite-size pieces. Discard the skin and bones. Refrigerate the meat.
In the same Dutch oven, combine the dove breasts, venison, quail, halved onions, celery stalk, bay leaf, the remaining 1 tablespoon of the salt, and 1/4 teaspoon of the red pepper. Add enough water to cover and place over medium-high heat.
Bring to a boil, cover, and reduce the heat to low.
Simmer 2 hours. With tongs and a slotted spoon.
remove all the meat from the stock. Strain the stock, discarding the solids. When the dove and quail are cool enough to handle, remove from the bones and chop into bite-size pieces. Set aside.
In a heavy skillet over medium heat, brown the sausage 5 to 7 minutes. Drain on paper towels and set aside. Add the bacon drippings to the skillet. When hot stir in the flour and cook, stirring constantly, until the roux is dark brown, around 18 minutes.
Add the chopped onions, chopped celery, bell peppers, and black pepper. Cook 10 minutes.
In the large Dutch oven, combine the roux and reserved chicken stock. Place over medium heat and simmer, covered, 30 minutes.
Add the reserved chicken, game, sausage, the remaining red pepper, hot sauce, and Worcestershire. Simmer, uncovered, 2 hours. If more liquid is needed, add the reserved game stock. Serve over hot cooked rice.

Anyone who really makes gumbo will tell you it's all-day event but worth every second. This one is proof of that and an exceptional way to feed the entire neighborhood.